Mughlai Chicken

Description

Chicken cooked in rich sauce made with nuts, spices and cream. (Mugalai Chicken / Mughalai Chicken)

Ingredients
1 lb	Chicken (1/2 kg approx, cut into small pieces)
1 no	Potato (cubed)
2 nos	Onion (finely chopped)
2 nos	Green chilli (minced)
1 tsp	Ginger garlic paste
¼ cup	Yogurt/curd
5 nos	Mint leaves (chopped)
5 stks	Coriander leaves (finely chopped)
2 nos	Bay leaf
2 nos	Cloves
2 nos	Cardamon
2 nos	Cinnamon stick (small)
½ tsp	Cumin seeds
1 tsp	Salt (or to taste)
3 tbsp	Ghee
¼ cup	Milk
1 tsp	Poppy seeds
5 nos	Almonds
5 nos	Cashew nuts
2 pinch	Turmeric powder
2 tsp	Coriander /dhania powder
½ tsp	Red chilli powder
½ cup	Water

Instructions

Wash and cut chicken in desired size and marinate with little salt, turmeric and yogurt. Soak almonds in warm water to remove the skin. Soak cashews and poppy seeds in milk for at least 15 minutes. Grind almonds , cashews and poppy seeds with milk to form thick sauce. Keep this aside. Heat ghee in a heavy bottomed pot and add all the dry spices like bay leaf, cumin seeds, cinnamon, cloves and cardamon. Toast them for a while, add finely chopped mint and some chopped coriander to it and fry until they are little crisp.

Now add the finely chopped onions, minced green chillies along with ginger garlic paste and fry till golden. When the onions look brown add the marinated chicken, cubed potatoes along with turmeric, dhania, red chilli powder , salt and water. Close with a lid and cook everything for 6 to 7 minutes on medium flame. When chicken looks tender and potatoes thoroughly cooked add the sauce which was made earlier simmer for few more minutes. Garnish with fresh coriander leaves.